“Game Day” Chili

Our Game Day Chili is all the things great chili should be: simple, hearty and stick-to-your-ribs good. Put it on the stove in the morning and keep it warm until kick off. This is a macho bowl of "red" to keep you warm while you yell at the TV.

Ingredients

1, 2.5 pound Fresh To Market USDA Choice Chuck Roast, ½ inch cubes

¼ cup chili powder

¼ cup all-purpose flour

2 tablespoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried thyme

1 tablespoon kosher salt

1 red onion, small dice

2 tablespoons canola oil

1 tablespoon Better Than Boullion Beef Base

2 bay leaves

3, 12 oz. cans of light beer

1 can kidney beans, drained

1 teaspoon Tabasco

Preparation

In a mixing bowl blend the chili powder, flour, paprika, onion powder, garlic powder, dried thyme, and salt. Season the beef with about half of the spice mixture and allow to marinate for at least thirty minutes.

Preheat a large pot or dutch oven over medium-low heat, add the canola oil, and brown the beef, making sure to work in three or four separate batches so you don't crowd the pan. Reserve browned beef in a bowl. When the last batch of the beef is browned, add the beers, making sure to scrape all the brown bits off the bottom of the pan. Add the onions, beef base, and bay leaves, and bring to a boil. Reduce the heat to a simmer and add the reserved beef back in. Simmer for 2 hours or until the beef is very tender. Add the beans, 2 tablespoons of the leftover spice mixture, and the Tabasco; use more hot sauce if you like it extra spicy.